Rhizopus oligosporus ‘Koji’의 효소활성 및 향미성분
Enzyme activities and volatile compounds of Rhizopus oligosporus‘Koji’
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본 연구에서는 R. oligosporus 코지의 제조 가능성을 확인하기 위하여 R. oligosporus의 기질에 따른 효소 활성과 향미 성분을 조사하였다. R. oligosporus의 온도와 NaCl 농도에 따른 생육환경을 조사한 결과, 빠른 생육을 하는 것을 확인하였으며, 최적온도는 30℃, NaCl의 농도는 5% 이내가 적절할 것으로 판단되나, 저온(4℃)에서도 원활한 생육이 진행되었다. 기질에 따른 생육환경은 대두 기질 또는 혼합기질에서 배양하였을 때 가장 적합하였고, 효소 활성도 측정 결과, 혼합기질에서 배양하였을 경우 가장 좋은 활성을 가졌다. 이러한 결과를 토대로 혼합기질에서의 향미 성분을 동정한 결과, isoamyl alcohol을 포함한 alcohol류를 비롯하여 ketone류, ester류, aldehyde류 및 pyrazine류 등이 검출되었다. 결과적으로 R. oligosporus는 단기발효에 적합한 생육환경과 효소 활성을 가지고 있었으며, 혼합기질을 사용한 코지에서 향미 성분 또한 다양하게 나타나, 이를 이용한 속성장 제조에 적합할 뿐만 아니라, 관능적 요인에 도움이 될 것으로 기대된다.
Abstract
This study was performed to verify the possibility of manufacturing Rhizopus oligosporus ‘Koji’, which is cultured using a range of different substrates. The growth characteristics of R. oligosporus were therefore investigated for the preparation of R. oligosporus ‘Koji’, and the optimal incubation conditions were determined to be 30 ℃ for 24 h, with an optimal NaCl concentration were 5%. Based on these results, R. oligosporus was incubated using three substrates, namely beans, rice and a mixture of beans and rice, for 6 d, and the enzyme activities and volatile compounds of the fermentation products were investigated. On the fourth day of incubation, the α-amylase activities of the rice and the mixed substrates were 155 and 42 unit/mL, respectively, while on the fifth day of incubation, the neutral protease activities of the beans and the mixed substrate were 14 and 15 unit/mL, respectively. In terms of the lipase activity, the mixed substrate resulted in a higher activity than the other substrates. Various volatile flavor compounds, including alcohols, ketones, esters, aldehydes, and pyrazines, were identified in R. oligosporus ‘Koji’ cultured using the mixed substrate.
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